Garnish

Directions

Bechamel: melt the butter in a saucepan over medium heat. Add the flour and stir until a smooth paste forms. Gradually whisk in the milk. Bring to a boil while whisking constantly, then lower the heat and simmer gently for a few minutes. Season with salt and pepper and set aside.

Pasta: in a large pot of boiled salted water, cook the pasta until al dente. Drain and set aside.

In a large skillet over medium-high heat, sauté the mushrooms in the butter until they release their liquid and brown. Season with salt and pepper. Add the onions and garlic. Continue cooking for about 2 minutes. Add the pasta and heat through. Deglaze with the vodka, flambéing if desired. Add the béchamel and tomatoes and stir to coat the pasta. Adjust the seasoning.

great recipe, the bechamel needed a bit of a lift so I added in some Parmesan cheese and cayenne pepper, I reduced the vodka to 1/4 cup, increased the garlic to 2 tablespoons and I used full-fat milk, I also threw in some cooked chicken for a main meal, my DH enjoyed this, thank you for sharing hon!...Kitten:)